Thursday, January 29, 2009

Pancakes with chocolate sauce and frangelico ice cream

Cooking Time 30 minutes

Ingredients (serves 4
* 200g (1 1/3 cups) self-raising flour
* 435ml (1 3/4 cups) milk
* 1 egg, lightly whisked
* 60g butter
* Vanilla ice-cream, to serve
* 80ml (1/3 cup) Frangelico liqueur
* chocolate sauce
* 150g good-quality dark cooking chocolate, finely chopped
* 250ml (1 cup) thickened cream

1. Sift the flour into a large bowl. Use a balloon whisk to whisk in the milk and egg to make a smooth batter.
2. Melt 1 tsp of the butter in a large non-stick frying pan over medium-high heat until foaming. Spoon 80ml (1/3 cup) of pancake batter into the pan and cook, for 1 minute or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1 minute or until golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining butter and batter to make another 11 pancakes.
3. Meanwhile, to make the chocolate sauce, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Cook, stirring with a metal spoon, for 3 minutes or until smooth (see microwave tip).
4. Stack the pancakes on serving plates and drizzle with the chocolate sauce. Top with ice-cream and drizzle with liqueur. Serve immediately.

Notes & tips
* Microwave tip: Place the chocolate and cream in a heatproof, microwave-safe bowl. Heat, uncovered, on High/800watts/100%, stirring every minute, for 1-2 minutes or until smooth.

Australian Good Taste - Page 102
Recipe by Amanda Kelly


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